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Guilt-Free Summer Drinks from “Infuse”

It’s easy to find yourself sipping on cocktails with a lot of excess sugars and too many calories to count. But with the new book Infuse, your summer drinks are about to change.

In Infuse, the authors not only share their favorite infusion recipes, but also how to use them in food and cocktails. With more than 50 recipes for infusing oils, spirits, and waters, you’ll find instructions, quick tips, and plenty of inspiration!

“It seemed like alchemy, being able to transform two simple ingredients into such an utterly delicious new substance.” —Eric Prum and Josh William

And now they are sharing their experiments and concoctions with us.

The story behind Infuse began in the summer (with an experiment that led to Peach Infused Bourbon no less!). So it’s only fitting that our first foray into the book are two summer-time recipes perfect for a long weekend. The Roasted Pineapple Mezcal is great for putting a new spin on the classic margarita or sipping neat. And for kids and those who prefer sipping on virgin drinks, the Pineapple Mint Coconut Water is refreshing and hydrating with big tropical taste. Enjoy!

Roasted Pineapple MezcalA bold spirit like mezcal (basically a smoky tequila) makes for a potent yet delicious infusion. The richly caramelized, tropical flavors of roasted pineapple smooth out the sharp edges of the mezcal to create something truly special and utterly delicious.

What You Need:

12 one-inch cubes of fresh pineapple, peel removed

12 oz of mezcal

Preheat the oven to 375 degrees. Place the pineapple on an unlined nonstick baking sheet and roast for one hour (or until slightly browned). Let cool.

Combine the pineapple and mezcal in a 16 oz Mason jar, seal, and shake for 30 seconds.

Let sit at room temperature for 48 hours.

Strain through cheesecloth, squeezing out any excess liquid.

Use in cocktails or simply served over ice. The infusion will keep in the refrigerator for up to three months.

Add Some Smoke

Mezcal is tequila’s more exciting cousin. Like tequila, it is distilled from the agave plant, but a unique underground roasting process gives mezcal its deliciously smoky taste.

Pineapple Mint Coconut WaterWhat You Need:

10 pieces of fresh pineapple, peeled

4 sprigs of fresh mint

28 oz of raw coconut water

Combine the pineapple and mint sprigs in a 32 oz Mason jar and muddle until thoroughly crushed.

Add the coconut water, seal, and shake for 30 seconds to combine.

Strain through cheesecloth, squeezing out any excess liquid.

Serve over ice. The infusion will keep in the refrigerator for up to 24 hours.

Keep It Raw

Pay attention to what coconut water you use for this recipe. Many brands are heat pasteurized, a process that dulls the flavors. You’ll want to stick with the raw, unpasteurized version, which is as close to actually cracking open a coconut as you can get.

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